Jalapeno, Three-Pea and Shrimp Stir-Fry

Shape (Malaysia) - - When Sweet Heat -

Makes: 4 Ac­tive Time: 15 mins To­tal Time: 15 mins

1/4 cup co­conut milk 1 tea­spoon sugar 1 tea­spoon fish sauce 2 ta­ble­spoons ex­tra-vir­gin olive oil 450g peeled and de­veined large shrimp, pat­ted dry Sea salt 2 shal­lots, thinly sliced 1 (2-inch) piece gin­ger, peeled and cut into thin sliv­ers 1 large jalapeno, very thinly sliced 230g sugar snap peas 230g snow peas 1 cup frozen peas, thawed 1 cup chopped cilantro

1.. Whisk the co­conut milk, sugar, and fish sauce un­til smooth; re­serve.

2. Heat 1 ta­ble­spoon oil in a large skil­let over high heat. Sea­son the shrimp with salt and add to the hot oil in a sin­gle layer. Cook, turn­ing once, un­til caramelized, about 2 min­utes. Trans­fer to a plate.

3. Turn the heat to medi­umhigh and add the re­main­ing ta­ble­spoon oil. Add the shal­lots, gin­ger, and jalapeno. Cook, stir­ring, for 30 sec­onds. Add the snap peas, snow peas, and peas. Cook, stir­ring, for

2 min­utes. Add the re­served co­conut milk mix­ture and shrimp. Cook, stir­ring, un­til the veg­eta­bles are crisp- ten­der and the shrimp are cooked through, about 1 minute.

4. Re­move from the heat and fold in the cilantro

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